2 tbsp. butter
1 onion, thinly sliced
3/4 c. shredded cooked chicken (about 1/2 lg. breast)
2 tbsp. diced canned green chilies (or more to taste)
Salt
Oil for frying
4 flour tortillas
1/3 c. heavy cream
1 c. grated Monterey Jack or other mild white cheese
3 oz. diced cream cheese

GARNISH:

Chopped green onion
Sliced black olives
Lime wedges

Heat the butter in a skillet and add the onion. Cook the onion over very low heat, stirring it occasionally, for 20 minutes or until it is limp but not brown. Remove the pan from the heat and add the shredded chicken, chilies and diced cream cheese. Mix them lightly with a fork to blend and add salt to taste. Stir in the cream.

Preheat the oven to 375°F. In another small skillet heat about 1/4" oil.

Fry the tortillas, one at a time, for several seconds, until they blister and become limp. Do not allow them to become crisp.

Remove the cooked tortillas with tongs and drain them on paper towels. Serve with the filling while hot.